NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 tsp Toasted sesame oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Pineapple chunks

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, tomato paste, grated ginger, and minced garlic to create the sauce.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet or wok over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan.

• 4

  Add the sesame oil to the same pan and sauté the sliced red and green bell peppers for 3-4 minutes until tender-crisp.

• 5

  Stir in the pineapple chunks and return the chicken to the pan.

• 6

  Pour the sauce over the mixture and toss constantly for 1-2 minutes until the glaze thickens and coats every piece.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.